You’d never realize that this velvety vegan broccoli soup contains no dairy at all. It is composed of a luscious and flavorful mixture of potatoes, vegetables, and herbs.
Please start the music! This recipe for vegan broccoli soup is extremely warm, extremely creamy, and bursting with the flavor of the cheese. Once I put out a call for broccoli recipe requests on Instagram and posted a photo of this beautiful pile of broccoli, I got to work on it. Many have sought a vegan and healthful broccoli cheese soup in large numbers.
We were both very pleased to take on the challenge because Jack is a huge fan of cheesy broccoli soup and, to be honest, almost anything that involves cheese. I’m delighted to inform you that the findings do not fall short of expectations!
Not to be mistaken cream of broccoli soup is this vegan broccoli soup recipe. On page 55 of my first cookbook is a recipe for a Creamy Broccoli Soup that is quite tasty and very green. It is created with leeks, coconut milk, broccoli, lemon, and spinach. It’s not too heavy, it’s packed with nutrients, and it reminds me of a soup that my mother used to make for me when I was a kid.
Vegan Broccoli Soup Recipe Ingredients
It is impossible to tell from the flavor of this vegan broccoli soup that it does not contain any cheese or cream. Several plant-based ingredients contribute to its velvety consistency and decadent flavor:
Broccoli, of course! I receive a lot of requests for recipes that utilize an entire head of broccoli, so I decided to post one here that uses the entire head of broccoli, including the stalk. I start by blending the stem into the soup’s creamy base, then I add the florets and pulse them to provide texture. If you are seeking other dishes that utilize whole vegetables, your next project should be either a broccoli salad or a bowl of cauliflower rice. Waste not, want not!
Cashews and potatoes – The combination of cashews and potatoes is an excellent one that can be used to give vegan foods a texture that is similar to that of gooey cheese. It makes this soup rich and creamy, much like my vegan cheese recipe.
Carrots – For cheesy color.
Celery, onion, and garlic – They add a savory depth of flavor.
Apple cider vinegar, Dijon mustard, and lemon juice – For tang.
Fresh dill – The key to this soup’s success is the use of fresh dill, which acts as the unifying agent. It contributes to the dish’s delightful cheesy flavor without adding a single ounce of cheese.
To begin preparing this dish, begin by sautéing the onion, carrots, celery, and broccoli stems until they have reached the desired degree of tenderness. Add the potatoes and garlic after mixing. After that, pour in the broth, and keep it on low heat!
While that is going on, steam all of the broccoli florets except for one cup of them until they are soft but their color has not changed.
After the potatoes have become tender, pour the soup into a blender along with the cashews, vinegar, and mustard, and process until the mixture is completely smooth. You should incorporate the steamed broccoli florets, along with the lemon juice and dill, into the dish. Grind the ingredients until the florets are distributed throughout the mixture, but some chunks remain. Enjoy!
Vegan Broccoli Soup Recipe Tips
Top it with something crunchy. When I make a soup that is creamy, I like to top it with garnishes that are crunchy so that there is a contrast in the texture. While the soup is cooking, you can quickly make a batch of homemade croutons and roast the remaining broccoli florets. Your vegan broccoli soup will reach new heights with these crunchy additions!
Don’t blend the broccoli too much. It is not desirable for this soup to turn into a silky smooth puree; rather, it should retain part of its original texture. After the potatoes, celery, onions, broccoli stalk, and carrots have been pureed to a totally smooth consistency, you should just pulse in the steamed broccoli florets. They give the soup wonderful green flecks and structure.
Don’t skip the dill! Even if dill isn’t your favorite flavor, I highly recommend giving it a try in this dish. It is crucial for recreating the full-bodied and nuanced flavor of sharp cheddar cheese. If you do not want to use it, I would suggest blending in a few teaspoons of nutritional yeast to give the soup a more cheesy flavor.
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 1 small yellow onion, diced
- ½ cup chopped celery
- ⅓ cup chopped carrots
- 1 lb. broccoli, stems diced, florets chopped
- 1 small Yukon gold potato, diced (1 cup)
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 3 cups cubed bread, for croutons
- ½ cup raw cashews
- 1½ teaspoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- ¼ cup fresh dill
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon sea salt
- freshly ground black pepper
- Prepare two small baking sheets by lining them with parchment paper and preheating the oven to 350 degrees Fahrenheit.
- In a big pot or Dutch oven, bring the oil to a temperature of medium heat. After adding the onion, celery, carrots, broccoli stems, salt, and pepper, sauté the mixture for around ten minutes, or until the vegetables have become tender. After stirring in the potatoes and garlic, add the liquid and cook over low heat for 20 minutes, or until the potatoes are fork-tender. Let it come to room temperature.
- Save one cup of broccoli florets to roast as a garnish for the soup. The remaining florets should be placed in a steamer basket, which should then be positioned over a pot that has an inch and a half of water. Bring the water to a simmer, cover, and let the broccoli steam for 5 minutes, or until it is soft.
- Place the bread cubes and the broccoli florets that have been reserved on the baking sheets in the meantime. Roast for 10 to 15 minutes, until the bread is crispy and the broccoli is soft and browned around the edges. Stir with a splash of olive oil and a sprinkling of salt.
- Place the soup in a blender and add the cashews, apple cider vinegar, and mustard. Blend until the soup is creamy. If necessary, work in batches. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is integrated but still chunky. The soup should have a thick consistency; if it is too thick, add a half cup of water to thin it down to the appropriate consistency.
- Serve the soup in bowls with the roasted broccoli and croutons on top after seasoning to taste.
A “cheese-like” flavor can be achieved by blending a few tablespoons of nutritional yeast into the soup. This has been loved by many of the readers of this article. You may get it at Whole Foods or at any of the other retailers that specialize in health food. There is no need to worry if you are unable to locate it because the dish will still taste wonderful without it.
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